Raspberry Balsamic Vinaigrette

As I try to be more creative with Christmas gifts this year, I've made up my mind to make my special vinaigrette for my family and friends. I make raspberry balsamic, champagne and pomegranate champagne vinaigrette at home for salads and as marinades. Today, I spent a few hours making each flavor in bulk to distribute.

I purchased small oil containers and exercised my artistic flair on Microsoft Word and created exclusive Kevin Eats labels. After wrapping ribbon around each bottle, I had a gift for nearly everyone I know. They're stylish bottles with colorful labels, but the real gift is what's inside.

I used premium extra virgin olive oil and [expensive] vinegar for each dressing. In my first blog I mentioned that your olive oil should be pure enough to drink. EVOO isn't an ingredient you go cheap on. I also used fresh garlic and freshly ground pepper and sea salt. Depending on the flavor, I added some sugar, too. I vigorously whisked everything together for superb vinaigrette.

Here are the ingredients for my raspberry balsamic vinaigrette:
3/4 cup extra virgin olive oil
1/4 cup raspberry balsamic vinegar
2 tablespoons dark brown sugar
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt

Music: Lady GaGa - Bad Romance
Weather: 15-degrees, light snow in the morning